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hells cookbook, deathFMs most deathly on best recepies
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 lunarstrain88 
Captain
Joined: Dec 25, 2009
Member#: 9680
Posts: 2403
Location: Karachi, Pakistan
     
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 Posted:
Wed Nov 09, 2011 7:50 pm Post subject: |
 
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Tandoori Chicken Pizza
tomato-yogurt curry
1 teaspoon olive oil
1 teaspoon minced garlic
1/2 cup diced tomato
1 teaspoon chopped fresh ginger
1/8 teaspoon cumin
1 teaspoon garam masala
1/4 teaspoon minced jalapeno
1/4 cup chicken stock
1/4 cup plain yogurt
1 teaspoon chopped cilantro
1 tablespoon butter
Tandoori Chicken
1 teaspoon chopped fresh ginger
1 teaspoon minced garlic
1/2 teaspoon minced jalapeno
2 tablespoons tandoori paste
2 tablespoons plain yogurt
1 tablespoon butter, melted
2 boneless chicken breasts
For the pizza
1 recipe pizza dough
1/2 small zucchini
1/2 small yellow squash, sliced into 1/8 inch pieces
1 1/2 cups mozzarella cheese, shredded
2 tablespoons chopped fresh cilantro
1/2 cup major grey's chutney
Directions:
Tomato yogurt curry:.
heat garlic in olive oil over medium heat till translucent, 1-2 minutes.
add next 7 ingredients (through yogurt).
reduce heat and boil the mixture till all excess liquid has evaporated, about 3 minutes.
turn off burner and quickly blend in cilantro and butter; set aside.
Tandoori chicken:.
combine first 5 ingredients (through yogurt).
coat the chicken breast with the resulting mixture (plastic gloves will keep your hands from turning red).
pour the butter over the marinating chicken breasts and stir to coat well.
prepare hot grill; grill the chicken for 5-7 minutes per side (discard marinade).
remove from the grill and chill.
slice chilled chicken into 1/8 inch thick slices and set aside in refrigerator.
To make pizza:.
preheat oven to 425.
prepare pizza dough.
use a large spoon to spread 1/4 cup tomato yogurt curry evenly over the surface of the prepared pizza dough within the rim.
place slices of yellow squash and zucchini over the sauce; do not overlap.
cover the sauced area with the mozzarella and distribute the sliced tandoori chicken evenly over the cheese (or you can put the chicken on first and top with the cheese - whichever you prefer).
transfer the pizza to the oven; bake till crust is crisp and golden and the cheese is bubbly at the center, about 10-15 minutes.
carefully remove the pizza from the oven and sprinkle 1 T chopped fresh cilantro over the top.
Slice and serve with mango chutney.
Last edited by lunarstrain88 on Mon Nov 14, 2011 6:45 pm; edited 3 times in total |
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 FloorDoor
Cadet 3
Joined: Sep 26, 2011
Member#: 13438
Posts: 11
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Posted:
Fri Nov 11, 2011 5:01 am Post subject: |
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the brunsviger and the sausage roll looks nice,
can't wait to make it myself 
_________________
Just call me FD or Koen...pløx |
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 Basher
Commodore
Joined: Feb 19, 2010
Member#: 10128
Posts: 3826
Location: Ebil domain
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Posted:
Fri Nov 11, 2011 10:07 am Post subject: |
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lunie... csn you reduce the pic size
edit thanks
_________________
i am so ebil that i piss darkness
Last edited by Basher on Sat Nov 12, 2011 9:46 am; edited 1 time in total |
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 Azdragar
Commodore
![]()
Joined: Apr 04, 2010
Member#: 10419
Posts: 3000
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Posted:
Fri Nov 11, 2011 11:00 am Post subject: |
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Tandoori Chicken Pizza
_________________
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NIGHTSPIRIT
SPIRIT
EMBRACE MY SOUL |
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 Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
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Posted:
Mon Nov 14, 2011 2:05 pm Post subject: |
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Another classic from the Danish cousine...
Stjerneskud
(shooting star)
1 tbsp creme fraiche
1 tbsp ketchup
A squeeze lemon juice
A pinch of salt & pepper
2 fish filets (plaice or flounder), one breaded, the other naturel
1 dl water
1 dl dry white wine
1 thick slice of toasted, white bread
A leaf of lettuce
50 grams of shrimps
50 grams of white asparagus
2 tsp caviar
2-3 pieces of cucumber
A lemon wedge
½ tomato cut in wedges
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1. Start with the dressing - mix creme fraiche, ketchup and lemon juice together, add salt and pepper to taste.
2. Fry the breaded fish filet on a pan with a bit of butter until golden brown on both sides.
3. Pour the water and wine into another pan and steam the other fish filet about 3 minutes. Season with salt and pepper.
4. Onto the toasted bread, place first the lettuce, then the 2 types of fish filets next to each other. If the bread isn't that big, place the steamed fish on top of the fried one. Pour the red dressing on top.
6. Garnish with the shrimps, asparagus, caviar and cucumber, and place the lemon and tomato wedges on top.
Bon appetit!
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Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
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Posted:
Fri Nov 18, 2011 2:05 pm Post subject: |
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Forloren hare (forloren means 'fake' - so this has nothing to do with hare at all!)
250 grams of minced pork
250 grams of minced veal or beef
1 tsp salt
2 eggs
50 grams of breadcrumbs
50 grams of flour
1.5 dl milk
2 tsp black pepper
10 slices of bacon
1 dl whipping cream
1-2 dl pork or beef stock
1 tbsp corn starch
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1. Start off by mixing the 2 types of meat with salt. Knead it thoroughly for a few minutes.
2. Add the eggs and knead again until the meat has absorbed it, then add the breadcrumbs and flour.
3. Add the milk little at a time and the pepper
4. Put the meat into a dish and shape it to a meatloaf. Cover it with the bacon slices placed across and fry it in the oven for 40 minutes at 180C (355F). If the dish seems to dry out, add a little water.
5. After it's done, cover it with tinfoil and let it rest for 10-15 minutes. Pour the meat juice through a sieve into a saucepan and bring it to the boil. Add the cream, stock and corn starch, and let it simmer a couple of minutes. Add a bit of brown food colouring if you want a darker sauce.
6. Serve the fake hare with boiled potatoes and some steamed vegetables, carrots, broccoli, cauliflower etc.
Bon appetit!
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Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
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Posted:
Mon Nov 21, 2011 3:51 pm Post subject: |
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Fish with onion and paprika sauce
Serves 3
2 medium onions
2 red bell peppers
1 tbsp vegetable oil
600 grams of fish filet (cod or salmon is preferred)
2 dl white wine
1 tbsp paprika
1 tbsp wheat flour
1 dl milk
1 dl whipping cream
1 tbsp lemon or lime juice
salt & pepper
If the fish is frozen, let it thaw before cooking it.
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1. Peel the onions and cut them in wedges, remove the seeds from the pepper and cut that into stripes.
2. Fry the pepper and onion in the oil at maximum heat for a few minutes until they are soft and slightly brown, them remove them from the pan.
3. Set the heat to low/medium and add the wine to the pan. Steam the fish in there for 4-6 minutes on each side. Remove the fish, but keep it warm. Reduce the wine until you have about 2-3 tbsp.
4. Add the paprika and flour to the pan and give it a good stir. Add the milk and keep stirring to ensure there are no lumps.
5. When it has simmered a couple of minutes add the cream, lime/lemon juice and salt & pepper to taste.
6. Finally put the fried onions and pepper back in the sauce together with the fish.
Serve the dish with rice, pasta or potatoes.
Bon appetit! |
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Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
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Posted:
Tue Nov 22, 2011 10:22 pm Post subject: |
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Made this from what I found in the fridge and freezer, so the amounts might not be exact.
Chicken-potato "lasagne"
3 chicken breasts
3 large baking potatoes
4 tbsp tomato paste
3½ dl water
1 tsp sugar
1 tsp salt
½ dl vegetable oil
1½ tbsp wheat flour
2 dl milk
A chunk of gorgonzola cheese about 30 grams or so
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1. If the chicken breast is frozen, thaw it, then place it on a cutting board and cut each breast into 3 pieces parallel to the board.
2. Wash and peel the potatoes and slice them.
3. Mix the tomato paste, water, salt and sugar in a bowl.
4. Heat up the oil and add the flour. Stir well.
5. Add the milk little by little and keep stirring. Lastly add the gorgonzola and allow it to melt slowly, then turn off the heat. Add salt and pepper to taste.
6. Assemble the "lasagne" by first pouring a bit of the tomato sauce in a dish, then add a layer of chicken, then a layer of potatoes, tomato, chicken, potatoes etc. Finish off with the gorgonzola cheese.
7. Place the dish in the oven at 180C (355F) for 45 minutes. Then cover it with tinfoil, lower the temp to around 150C (300F) and give it another 45 minutes.
After cutting the chicken, you can fry it a few minutes on each side before assembling the "lasagne". That way you can skip the last 45 minutes in the oven.
Bon appetit! |
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lunarstrain88
Captain
Joined: Dec 25, 2009
Member#: 9680
Posts: 2403
Location: Karachi, Pakistan
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Posted:
Thu Nov 24, 2011 6:04 pm Post subject: |
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thanks Eski, the fish with onion and paprika sauce was delicious. nice to have something tasty for fish. i will try the lasagna dish today   |
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Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
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Posted:
Sun Nov 27, 2011 1:11 am Post subject: |
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Okay, yesterday I made a 3 course meal, just for me. As starter I had:
Smoked salmon roll
225 grams of smoked salmon (about 15 slices or so)
200 grams of cream cheese naturel
400 grams of frozen spinach
salt & pepper
1 dl creme fraice
juice of ½ lemon
A bit of chopped dill
salt & pepper
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1. Put the salmon slices in two rows on a piece of plastic film. They must overlap each other a bit.
2. Chop the spinach roughly and blend it with the cream cheese, and add salt & pepper to taste.
3. Smear the mixture onto the salmon, but keep about 1 cm around the edges free. Use the film to roll the slmon and make sure it's sealed well.
4. Place in the fridge for at least an hour before serving.
5. Meanwhile make the dressing: Mix the creme fraiche with the lemon juice, dill, salt & pepper, cover it with film and set it a cool place.
6. At serving, cut the salmon roll into 1.5 cm (about ½") slices and serve them with the dressing and bread.
Main course:
Turkey in paprika sauce with steamed broccoli and fresh pasta
100 grams of sliced mushrooms
100 grams of diced bacon
250 grams of turkey cut into strips
1 dl milk
1 dl whipping cream
50 grams of tomato paste
1 tbsp paprika
1 clove of garlic
250 grams of broccoli
250 grams of fresh pasta
salt & pepper
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1. Fry the bacon and mushrooms at high heat for a couple of minutes. Remove.
2. Fry the turkey in the remaining fat until it's brown on all sides. Lower the heat and add the bacon and mushrooms together with the milk, cream, tomato paste, paprika and crushed garlic. Stir well and let it simmer for about 15 minutes.
3. Break the broccoli a few times and boil it for 5 minutes in salty water. Remove and boil the pasta in the same water for a couple of minutes (read instructions on the package).
4. Add salt and pepper to the turkey and serve the dish right away.
The dessert was:
Pear tart
250 grams of wheat flour
150 grams of butter
150 grams of sugar
½ vanilla pod
1 egg
4 pears
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1. Crumble the butter into the flour until it looks like grated cheese.
2. Scrape the seeds from the vanilla pod and add that and the sugar to the dough. Add the egg and assemble the dough quickly. Let it rest a cool place.
3. Peel the pears, cut them in halves and remove the core.
4. Take half the dough and roll it out so it can fit into a greased tart form (diameter 28 cm/11"). Place the pears onto the dough.
5. Roll out the other half of the dough and cover the pears with it as a lid.
6. Bake the tart at 200C (390F) for 30 minutes.
Serve the tart warm with some creme fraiche.
None of the pics are mine.
Last edited by Eskidead on Fri Dec 13, 2013 4:31 pm; edited 3 times in total |
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Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
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Posted:
Mon Dec 12, 2011 2:04 pm Post subject: |
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Well, Stuka_Kommandant wanted something with whiskey, so here is a simple:
Whiskey sauce
60 grams of butter
75 grams of tomato paste/puree
½ tsp curry powder
½ tsp paprika
1 tsp sugar
1 sprig fresh rosemary
3-4 tbsp whiskey (the only thing I know about whiskey is, the older the better, so a whiskey from around the viking age should do)
2½ dl whipping cream
Salt & pepper
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1. Melt the butter at low heat and add the tomato paste.
2. Add the curry, paprika, sugar and rosemary and stir.
3. Add the whiskey and whipping cream and slowly bring the sauce to a boil.
4. Add salt and pepper to taste and let it simmer for a few minutes. Remove the rosemary prior to serving.
The sauce goes well with beef steaks.
Bon appetit! |
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 Stuka_Kommandant
Commodore
Joined: Jan 01, 2007
Member#: 2872
Posts: 7303
Location: St. ARDBEG, D.C. double-central Whiskyonsin
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Posted:
Mon Dec 12, 2011 2:14 pm Post subject: |
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Sounds very tasty, Eski.... THX!!!  
_________________
"More Whisky!" was my answer
but i can't remember the fkn question... |
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Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
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Posted:
Thu Dec 22, 2011 9:11 am Post subject: |
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A special birthday gift from me....
Crème Brulée
Serves 4
2 dl whipping cream
1.5 dl whole milk (around 3.5% fat)
½ vanilla pod or a few drops of vanilla essence
6 pasteurized egg yolks
85 grams of sugar
1-2 tbsp sugar as topping
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1. Pour the cream and milk and a saucepan and slowly bring them almost to the boil. Add the vanilla and turn off the heat.
2. Whisk the egg and sugar togeher and add about 1 dl of the hot cream/milk while whisking constantly.
3. Pour the egg mixture back into the rest of the warm cream/milk and keep whisking until the sugar is dissolved.
4. Pour it into 4 ramekins (about 8 cm in diameter), place them into an ovenproof dish and pour water into the dish, so it covers the ramekins about halfway up.
6. Bake the cream at 140 C (285 F) for 40-45 minutes. The cream will be a bit "wobbly" when you take it out. Cool the ramekins in the fridge, covered with film to prevent the surface from drying out.
7. Sprinkle a thin layer of sugar on top of the cream and use a torch/burner to burn the sugar, thereby caramelizing it. Be careful though, as at first it looks like nothing happens, but suddenly the sugar will change colour.
8. Serve the crème brulée in the ramekins - enjoy!
Bon appetit! |
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Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
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Posted:
Fri Dec 30, 2011 1:29 am Post subject: |
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Zagas, you grand herring-eater, this is for you! (And all else, who want to use it ofc!)
Wine-pickled herring
6 herring filets
4 tbsp rye flour
salt, pepper
25 grams of butter
1 reddish, chopped into rings
1 carrot, sliced thinly
10 black peppercorns
Juice from ½ lemon
3 dl semi dry white wine
1 tbsp white wine vinager
4 tbsp sugar
2-3 stalks of dill
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1. Coat the filets with the rye flour and sprinkle salt and pepper on. If the herring is salted, rinse it off and pat them slightly dry. Don't add salt.
2. Fry them in the butter at medium heat, skin side first, 4-5 minutes on each side.
3. Pour everything for the marinade into a saucepan and bring it to the boil.
4. Let it simmer for 12-15 minutes. Pour into a bowl.
5. Place the fried herring in the marinade and leave them to soak for 12+ hours in the fridge.
Bon appetit! |
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 Zagas
Lieutenant
Joined: Dec 28, 2004
Member#: 31
Posts: 102
Location: Lithuania
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Posted:
Fri Dec 30, 2011 2:28 am Post subject: |
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Thanx, Eski... I'll try this... |
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